Chipotle Sea-Sar “Esquites” Roasted Corn

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

• 2 cups fresh corn kernels, cut off the cob (about 4 medium ears of corn)

• 3 tbsp avocado oil

• 2 cloves garlic, minced 

• 1 jalapeño pepper, minced (seeds removed)

• ½ tsp kosher salt

• 1 tbsp finely chopped chipotle peppers in adobo 

• ¼ cup Riley’s Sea-Sar 

• ¼ cup parmesan cheese* See Notes 

• 2 tbsp chopped cilantro 

• 1 tbsp lime juice 

Instructions: 

1. Heat a large skillet over medium heat, add avocado oil, fresh corn kernels, garlic, and jalapeño, and salt. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl.

2. Add Riley’s Sea-Sar, parmesan cheese, cilantro, and lime juice.

3. Stir to combine and season with kosher salt to taste. Serve warm.

Notes:

• To make this vegetarian, sub the parmesan cheese with 2 tbsp nutritional yeast. To switch it up, you can replace the parmesan with crumbled cotija cheese.